Pages

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Sweet and tart are the terms my husband used to describe this most healthy Indian chickpea salad with mango, spices and pomegranate seeds. Tangy chat masala pairs so well with the chickpeas and sweet tamarind and pomegranate seeds. Perfectly suitable for vegans as well as vegetarians, and if you serve this with rice (I am smitten right now with Jasmine rice) you are in for a balanced and satisfying meal. Easy to assemble once you are done the chopping and fight with the mango, this is one fine salad that would go well with almost any Indian entrée. If you want to fill out the meal, considering serving with some homemade rotis.

This salad is not too spicy and so might be a good introduction to dinner guests that are not used to many of the more fiery dishes so common to India. Decent quality chat masala blends are easily available at Indian and most Asian grocers, but I highly recommend making your own homemade spice powders when possible. The chat masala for this recipe I blended myself, and as for ground coriander the best way to make your dishes special and especially pleasing is to grind up your own coriander seeds as well. I've adapted this recipe from 1,000 Indian Recipes by Neelam Batra.

Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a large saucepan, cover with several inches of fresh water, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chickpeas are buttery soft, about 1 to 1 1/2 hours. Drain and set aside.

In a medium bowl, combine the tomato, mango, scallions, half of the fresh parsley or fresh coriander, 1/2 teaspoon of the chat masala and salt. Stir and set aside.

Heat the ghee or oil in a large heavy-bottomed pan over medium heat. When hot, add the garlic, ginger and fresh chilies. Stir and fry for 5 minutes or until softened and the ginger turns a golden colour. Add the ground coriander, cayenne and asafetida, remaining chat masala and fresh parsley or fresh coriander, stir and fry for a minute, and then add the cooked chickpeas, tamarind and water. Simmer until the water evaporates, stirring occasionally.

Remove from heat and serve warm or at room temperature, garnished with a generous scattering of pomegranate seeds.

Hey Lisa, To clarify: I originally tried to follow your directions but I couldn't figure out when to add the remainder of the chaat masala and cilantro, so I had to turn to the original recipe as a guide. Once I saw it, I saw you changed a lot of the proportions of the ingredients, but it was mostly true to the original recipe.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.